Can use for pizza dough as well.

Jalapeno Cheddar Sourdough
Category
sourdough
Servings
8
25 % sprouted wheat and barley is used in this sourdough recipe.
Ingredients
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60 grams sprouted wheat
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60 grams sprouted barley
-
360 grams all purpose flour
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⅓ c sourdough starter
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2 tsp salt
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400 grams water
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96 grams cheddar cheese
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96 grams jalapeno peppers
Directions
No kneading is required. Mix until combined and turn into a well oiled
large bowl. Let rest 30 minutes then fold dough. Repeated the rest and fold
process 2 more time. Then let it bulk proof until doubled and you see some
bubbles. Turn out onto a well floured surface. Divide and shape into 3 balls.
Rest for 30 minutes then fold and shape into another ball. Place the
seamed side up into a prepared sourdough floured bowl. Retard overnight
( 8-12 hours) bake at 475 degrees F in a preheated bread oven, Dutch oven
or stone sheet. Place a ice cube in Dutch oven before adding bread. ( This
will help create the steam you need for a nice crust on your sourdough
bread) Place bread seam side down onto surface . Score the bread. Bake
for 25-35 minutes. Steam and uncover if covered and bake until desired
browning and is done in the middle.
Note: Here are the steps for stretching and folding dough into shape.
Put dough onto a floured surface work and divide. Working with one
piece of dough at a time, shape into a ball as follows. Stretch and fold to
center working with a ¼ of the dough at a time, Repeat stretching and
folding the remaining three edges until the center is covered and a loose
ball is formed. Fold with 30 mins rest in between. Turn the ball over so
the seam is down and place it on an un-floured area. Cup your hands
around the dough and gently pull it towards you, dragging the bottom
along the counter to create a bit of tension. Rotate the ball 90 degrees
and drag it a few inches towards you again. Repeat until the top of the
dough tightens up and the ball is round.